Soups & Stewscreativecanning
Venison Bone Broth
Rich, roasty venison bone broth made from deer bones simmered low and slow with herbs and aromatic vegetables for a deep, savory stock that’s perfect for soups, stews, gravy, and braises. This method scales to any pot size and includes safe pressure canning directions so you can stock your pantry with shelf-stable jars.
👥 64 Servings⏱️ Prep & Cook: 11h 25m⏳ Prep: 1h🔥 Cook: 10h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
📝 Preparation Steps
1
Coat the bones with olive oil and salt well, then roast in a 400°F oven until brown. If you can stand it, keep some meat on the bones, since trim and shanks make a better broth. Put the bones in a large stockpot. If you’re working with large bones, saw them into big pieces with a hacksaw so you can fit more into the pot, which makes a richer broth. Cover with water and bring to a simmer over medium-high heat.
olive oil4 Tbspsalt (optional, to taste)Water (enough to cover bones)
2
Skim the froth that forms on the surface and simmer very gently for at least ⏱️ 4 hours; overnight is fine. You want the broth to steam and burble a little, not roil.
3
Add the remaining ingredients and simmer for another ⏱️ 2 hours.
4
Using tongs, pull out all the bones and large bits and discard. Set a paper towel in a fine-mesh sieve over another large pot and ladle the broth through to clarify it. Discard the dregs left in the bottom of the pot, which will be loaded with sediment.
5
Salt the clarified broth to taste.
salt (optional, to taste)
6
To freeze, pour into jars leaving about 2 inches of headspace and freeze for up to a year.
7
To pressure can, reheat to boiling, fill hot jars leaving 1 inch headspace, then process ⏱️ 20 minutes (pints) or ⏱️ 25 minutes (quarts), adjusting pressure for altitude and canner type.
Nutrition Facts
calories
4 kcal
fat Content
0.1 g
serving Size
1 serving
sodium Content
220 mg
protein Content
1 g
carbohydrate Content
0.02 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.11 g
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